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Posts Tagged ‘Main dish’

This is a slow cooker recipe from the Company’s Coming Slow Cooker Dinners cookbook by Jean Pare.

You can serve this dish on its own or over rice. We also like it served with bread.

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Combine in 3.5 to 4 quart (3.5-4L) slow cooker:

  • Can of diced tomatoes (with juice)  28oz/796ml
  • Can of lentils, rinsed and drained    19oz/540ml
  • Finely chopped onion 1.5cups/375ml (i do less with Mada onions)
  • Finely chopped celery  1/2 cup/125ml (i dont use this)
  • Barbecue sauce  3tbsp/50ml
  • Sweet (or regular) chili sauce 2.5Tbsp/37ml
  • Balsamic vinegar 1Tbsp/15ml
  • Bay leaf 1
  • Salt 1/4tsp /1ml
  • Pepper 1/8tsp /0.5ml

Heat in fry pan on medium heat:

  • Cooking oil
  • Lean ground beef 1lb/454g

Scramble fry for 5-10minutes until no longer pink. Drain.

Sprinkle over beef:

  • All-purpose flour 1.5tbsp/25ml

Heat and stir on medium heat for 1 minute.

Slowly add:

  • Prepared beef broth 1/4cup/60ml

Stir and scrape bottom of pan, mix together thoroughly.

Add beef mixture to slow cooker tomato mix. Stir well. Cover. Cook on low 8-10minutes or on high 4-5 hours. Remove and discard bay leaf.

Add:

Finely chopped fresh parsely (or 2 1/4tsp, 11ml, flakes) 3Tbsp/50ml (optional). Stir in well.

It says that this recipe serves 6. I find it a large recipe, it serves my family of 5 for dinner and then a few days of leftovers. Great re-heated.

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‘A tasty filling for soft tortillas, or a savory topping for open-faced buns. Serve with creamy coleslaw or potato salad’, says the cookbook, Company’s Coming Slow Cooker Dinners (Jean Paré).

This is a great recipe for first  night tortillas or buns, as recommended, and then future meals using the chicken on baked nachos or pizza! Make a large recipe to use leftovers for later.

1 cup/250ml Chopped onion

4lbs/1.8kg boneless skinless turkey thighs (i used chicken breasts)

1/3cup/75ml molasses

1/3cup/75ml ketchup

3Tbsp/50ml white vinegar

2Tbsp/30ml worcestershire sauce

2tsp/10ml hot pepper sauce (i dont use this, my kids would have a fit)

1tsp/5ml garlic salt

1/2tsp/2ml liquid smoke (optional)

1/4tsp/1ml pepper

Grease bottom and side of 4-5 quart (4-5L) slow cooker liner with cooking spray. Spread onion evenly on bottom. Arrange meat over top.

Combine remaining 8 ingredients in small bowl. Pour over meat. Do not stir. Cover. Cook low for 9-10 hours or on high for 4.5 to 5 hours. Transfer meat with slotted spoon to large plate. Shred with 2 forks. Return to sauce. Stir well. Serves 12.

Jocelyn’s Notes:

I dont spray my slow-cooker beforehand and haven’t had a problem. I also find that i can do it on low for 5 hours and it’s cooked sufficiently, but this probably has a lot to do with my cooker. I don’t think that it’s sufficient to feed 12 people. We usually have it on buns the first night (we’re 4.5 people) and then use it as nacho or pizza topping a few nights afterwards. If using on pizza Josh uses BBQ sauce as the pizza sauce.

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Crepes for dinner in our family tend to be an overly sweet affair: peanut butter, syrup (not maple, since we’re Canadians we prefer golden syrup), jam, yogurt, chocolate spread… They quickly become a bit excessive, in my opinion. Not for my boys, evidently, as they’ve been known to ask for desert after such a meal. :-p

Our European friends have had us over on occasion for crepes. The Swiss, with their mini-crepe-making machine that sits table-top, cranking out 4inch wide crepes as fast as people can eat them, have impressed us with their savory crepe fillings. Yum!

While the boys stayed loyal to the sweets yesterday for dinner, Josh and I heartily enjoyed this mushroom-chicken filling. It has definitely scored “top-5” status at our house!

savory crepes 006

ok, this is not the most appealing photo, but you get the general idea.

 

Here’s the Recipe:

Olivia’s Mushroom-Chicken Sauce (Swiss)

300g chicken or veal, cubed

2 Tbsp butter

1 onion, chopped

In large fry pan melt butter and sauté onion and meat until just cooked.

remove from pan.

100ml white wine – add to hot (empty) fry pan and allow to reduce a bit, this allows the alcohol to burn off and removes that wine-y taste.

100-200ml water

1 Tbsp ‘Braten sauce’ (Olivia left me hers – pictured below – which i can only assume is an instant brown gravy mix)

savory crepes bratensauce 001

Mix water and gravy-mix together and add to reduced wine. Let cook until thickened.

Add to thickened sauce:

1 tin of sliced mushrooms, not the liquid. (i used half a tin, which was plenty!)

150-200ml cream (or Hopla)

Add seasoning to meat according to taste (i added a bit of paprika, basil, salt and pepper), mix.

Add to sauce.

 

 

Easy peasy.

We’ve also learned to enjoy crepes with the new Carrefour brand pesto sauce and cream cheese spread. Super easy and no cooking required.

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These sauces are also great on soft tortillas. The mushroom-chicken sauce could also be served over rice or noodles.

 

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